Eggplant in Olive OilClick to Play

Marinated Eggplant in Oil

Melanzane Sott'Olio

Mary Ann Esposito

Marinated eggplant can work wonders on an antipasto table, or as the filling to a great sandwich or bruschetta. Makes 2- 3 pint jars.

Ingredients

4 to 6 cups red wine vinegar
2 medium size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inchrounds
Filippo Berio Extra Virgin Olive Oil
Whole peppercorns
Sea salt
Fresh mint or basil

Directions

Fill a non-reactive pot with vinegar.  Add the eggplant slices.  Bring the vinegar to a boil.  Lower the heat and cook the eggplant for 2 minutes.  Remove the eggplant slices to paper towel-lined platter with a slotted spoon.

Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste.  Cover jars completely with olive oil, making sure the eggplant is submerged.  Cap and refrigerate for 6 weeks.  Bring to room temperature to serve.

Featured on show 1903 - Preserved Eggplant and Tomatoes.

item recipe is featured in Episode 1903 of Season 19.

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Comments

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  1. Diana Canals's avatar

    Diana Canals

    | Permalink
    Mary Ann,
    How can I make eggplant, mushrooms and artichokes in olive oil like they do in Sicily where they are kept in jars, not needing to be refrigerated? When I went to restraunts in Catania, theses anti-pastas were wonderful. I'd like to make them at home. HELP. Diana
  2. Barbara's avatar

    Barbara

    | Permalink
    How long does the eggplant or the plum tomoatoes in oil keep? Do you have to keep the jars in a dark environment or in a certain temperature?
    Thank you
    Barbara
  3. TOBY DELGIUDICE's avatar

    TOBY DELGIUDICE

    | Permalink
    if you have found the answers to your questions about the preserved foods, please share them w/ me, as i have the same questions. i have been searching for the old methods of preservation for some time now and have made several discoveries that i can also share.i.e. preserved peppers (most varieties)
    and fig jam. all preserved w/out hot water or steam processing.
    y.t.

    t.d.
  4. Linda's avatar

    Linda

    | Permalink
    My friends from Italy taught me to make this eggplant like this: Peel eggplants, use mandoline or sharp knife to cut into large matchsticks, sprinkle with salt & sit overnight. Sterilize canning jars & utensils in dishwasher (overnight, too). Bring a pot of cider vinegar to boil. Squeeze the liquid out of the eggplant. Slice very thinly lengthwise some fresh garlic, have a jar of dried hot pepper flakes and one of dried oregano on hand. Put 1/4 cup of hot vinegar in each jar, swish around and empty back into pan. Put 1.5 inches of olive oil in each jar. Put all the eggplant into the boiling vinegar. As soon as it boils, take it off the stove and use tongs to hold the eggplant out of the vinegar and slightly drain & then put 2.5 inches of the hot eggplant into each jar. Layer with a few slice of the garlic & sprinkle 1/4 tsp each of oregano & pepper & another 1/2 inch olive oil. Use a knife or whatever to push down the eggplant & remove any bubbles. Keep layering like that till you are 1.5 inches away from the top. Make sure all eggplant is pushed down, top with olive oil, but leave 1/2 inch at top and make sure no eggplant stick up above the oil. Wipe the edges with a paper towel dipped in hot vinegar (I also boil the lids in vinegar). Put on the canning lids and screw them. Let cool. Set upright in pantry. I usually make about 30 pint jars and they don't last us a year. Delicious on crusty bread with smoked gouda.
  5. Linda's avatar

    Linda

    | Permalink
    To add to what I wrote above, after you put the squeezed eggplant into the boiling vinegar, it will stop boiling. When it RE-boils, that's when you take it out. I use a potato ricer to squeeze out the water. Also, you can let it drain on the counter overnight; my friends do not refrigerate it. And then, after you screw on the lids, if you worked quickly and the contents were pretty hot, the lids ping and seat themselves. Any that don't seat, I store in the fridge. We don't eat it for 3 weeks after canning. After we open a jar from the pantry, then we store it in the fridge. Obviously, this is NOT an FDA-approved food-safe procedure. Use at own risk. I'm in the middle of making my 30 jars this week using eggplants from my garden and cider vinegar my Italian friend makes after they finish making wine.

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